Saturday, February 27, 2016

Vegetable Lentil Soup

This recipe for Vegetable Lentil Soup is from

On some days, a bowl of warm soup can soothe your senses and bring comfort. This Vegetable Lentil Soup recipe from reader Marina Korsakova-Kreyn does just that by providing a harmonious blend of different vegetables and spices for a mouthwatering experience. This serves 20.
  • 3 cups of red lentils
  • 1 large onion
  • 5 medium carrots
  • 5 medium potatoes
  • 1 large sweet potato
  • Fresh ginger root, 1 inch long
  • 4 medium cloves of garlic
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • Salt and cayenne pepper, to taste
  • Optional: 1 tablespoon of dry seaweed mix
  1. Boil 3 quarts of filtered water in an 8-quart pot.
  2. Add lentils.
  3. Add all vegetables (washed, uncut, and unpeeled) to the boiling water.
  4. Add ginger (peeled but uncut) and 3 cloves of garlic.
  5. Add turmeric, curry powder, and salt and cayenne pepper to taste.
  6. Cook vegetables, ginger, and garlic until ready for about 30 minutes. Use a ladle to take them out on a big plate, and let them cool for about 20 minutes (while lentils continue simmering).
  7. Blend cooled vegetables, ginger, and garlic in batches with generous amount of filtered water.
  8. Return to pot and reheat.
  9. Add finely minced clove of garlic (add salt if needed).
Note: If using seaweed, reconstitute them in 2 cups of boiling water, let them cool, and then blend along with vegetables.
Prep and cook time: 2 hours
This recipe makes 20 servings.

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